1 tablespoon extra-virgin olive oil, 1 turn of the pan
1¾ pounds ground beef
¼ pound of prosciutto
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock
2 teaspoons Worcestershire
½ cup frozen peas
1 teaspoon sweet paprika
2 tablespoons parsley
¼ cup shredded cheese (cheese of your choice)
Instructions
Preheat a large skillet over medium high heat. Add oil to pan with beef, prosciutto and onions. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and peas. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables.
Place the meat mixture in the bottom of a greased 9x13 casserole pan. Toss the sliced potatoes with salt, pepper and a dash of olive oil. Arrange evenly on top of the meat mixture in 3 different layers. Sprinkle with the shredded cheese. Bake at 350 for 15 minutes then increase temperature to 400 and bake another 15 minutes until the potatoes are nice and golden, crispy brown.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2012/02/08/crispy-shepherds-pie/